Sheet Pan Honey Mustard Chicken

Honey Mustard Sheet Pan Chicken and Potatoes

Sheet pan meals are one of my favorite things to make because they are easy and result in a quick clean up. I use Chicken Thighs, but Chicken Breast will work as well.

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins
Servings: 4


This easy clean up, sheet pan recipe is perfect for dinner and works well for leftovers. It combines the delicious blend of dijon mustard and honey. 



  1. Instructions

    Preheat your oven to 375F

    For an easy clean up, use an unbleached sheet of parchment paper for your baking sheet. 

    Step 1: We are going to gather the spices and condiments and we are going to divide how we portion them, into two separate bowl. Peel and cut your sweet potatoes into rounds, peel and cut your carrots into long carrot sticks but shorter than a  normal whole carrot.

    Step 2: Grab 2 different bowls, one for the Chicken and one for the carrots and potatoes. 

    Step 3: Place 3 TBS of the Mustard, 3 TBSP of Honey, 1/2 tsp salt, 1 tsp of paprika 1 tsp of olive oil or coconut oil and 1/2 tbsp of balsamic vinegar into one bowl. Place your chicken in the bowl and coat it with the marinade. You can let it marinate in the fridge for a couple of hours if you have time to do so, but you do not have to. 

    Step 4: Place the rest of the spices and condiments into a separate bowl for the potatoes and carrots.

    1 TBSP coconut oil or olive oil

    1/2 tsp salt

    1 tsp paprika

    1 tbsp dijon mustard

    1 tbsp honey

    1/2 tbsp balsamic vinegar. 

    Mix these with the potatoes in carrots and coat evenly.

    Place all of the potatoes and chicken thighs or breasts onto the baking sheet and bake for 25 minutes.

    At the 12-15 minute mark, flip the carrots and potatoes. 


Keywords: paleo, sheet pan, chicken, honey mustard.
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